Molasses cookies that are soft and chewy on the inside and crisp around the edges. Full of delicious ginger flavor and taste just like Christmas! Drizzle or dip in white chocolate for the ultimate holiday cookie!
Optional: white chocolate melting wafers (for dipping), sprinkles
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Combine the butter and sugar in a large bowl. Cream for one minute, or until fluffy.
Add in the egg and beat until smooth. Next add in the molasses and mix until combined.
Place the flour, baking soda, cinnamon, ginger, cloves and salt into a sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix with a spoon, just until combined. Be careful not to over mix. Refrigerate dough 10-15 minutes.
Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart.
Bake 8-10 minutes and let cool on the pan 5 minutes before moving to a cooling rack. Enjoy!
Dip cookies in melted white chocolate half way and place on wax paper or parchment paper if desired.
Tip: If I want a good crackle, I typically place them on the top rack of the oven.